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Bittersweet Chocolate Cake
Ingredients
At a glance
Cuisine
Main Ingredient
Cooking Method
Difficulty Level
Tidings Eats
Mixology
Serves
4
1-1/2 cups bittersweet chocolate, chopped
3/4 cup unsalted butter
6 extra-large eggs, separated
1 cup sugar
1/4 cup all-purpose flour
1/4 tsp salt
1/2 cup raspberries
Chocolate Ganache
1-1/3 cups bitterest chocolate, chopped
1 cup whipping cream (35%)
Method/Steps
Chocolate Ganache
In the top of a double boiler set over simmering water, combine chopped chocolate and whipping cream, stirring often until melted and blended.
Assembly
1. Butter the bottom of a round cake pan. Line the bottom with cooking parchment or waxed paper. Butter the paper and dust with flour.
2. In the top of a double boiler set over simmering water, combine the chopped chocolate with the butter; stir until melted.
3. In a bowl, beat the egg yolks and 3/4 of the total sugar at high speed until pale yellow. Add flour and mix well. Add chocolate mixture; stir until blended.
4. Measure egg whites, salt and sugar. In a large bowl, beat the whites and 1/4 tsp salt until foamy. Gradually add 1/4 cup of sugar, beating until mixture holds soft peaks. Add to yolk mixture; gently fold together to blend.
5. Spread batter into prepared cake pan, filling about 2/3 full. Sprinkle raspberries evenly over the surface. Bake in a 325F oven for 45 to 55 minutes.
6. When cake is done, let cool in pan on a rack. Press edges of cake down or trim away to make a flat top. 8. Spread half of the chocolate ganache over the sides and top of the cake. Chill until firm, at least 1 hour. Coat cake with remaining ganache.